Recipes

Suan’s® Tuna Salad

5 oz can of solid white tuna (or 5 oz. of any grilled fish)
1/2 c. chopped onion
1/2 c. chopped celery (with leaves)
1/4 c. Suan’s® Scotch Bonnet Pepper Relish
1 T. sour cream
1 T. mayonaise
1/2 t. sugar
1/3 t. curry powder (optional)
2 hard boiled eggs, cubed

In bowl, flake fish with a fork.  Add onion, celery and Suan’s® Scotch Bonnet Pepper Relish.  Mix together sour cream, mayonaise and curry powder.  Lightly toss with boiled eggs and fish mixture.

Tasteful tip:This is a great recipe for any kind of leftover grilled fish. the seasoning adds to the flavor! You also can dress up this recipe by serving it in a stuffed tomato. Cut out tomato core, fill with salad and serve on lettuce leaf.

Suan’s® Stuffed Cabbage Leaves

8 large cabbage leaves
1 lb. high-quality ground beef
1 c. cooked brown rice
1/3 c. Suan’s® Scotch Bonnet Sweet Tomato Jam
1 onion, diced
2 cloves garlic, minced
2 T. Suan’s® Scotch Bonnet Pepper Relish with juice
Salt and pepper to taste
1/2 c. Suan’s® Scotch Bonnet Pepper Jelly
2 T. Balsamic vinegar

Wash and dry cabbage leaves. Make a “v” cut to remove thick end of lea. Set aside. Combine remaining ingredients, and spoon in 1/8 of mixture on each leaf.  Fold in stalk end, roll cabbage leaf, secure with skewers or tie with kitchen twine, place in lightly oiled baking dish with slit side up.  Bake at 350 degrees F for 30 minutes. 

Mix Suan’s® Scotch Bonnet Pepper Jelly with Balsamic vinegar and brush over cabbage rolls every 10 minutes while cooking. 

Gourmet every day!

Need some easy ways to elevate your everyday cooking to a gourmet level? Try these ideas for my condiments:

• Stir fry your favorite vegetables with your favorite Suan's scotch bonnet condiment
• Condiment for meats, fowl, fish and vegetables
• Compliments fruits of all kinds
• With cream cheese on your favorite cracker
• Glaze to baked ham, pork loin and fowl
• Glaze for salmon, swordfish, shark or other firm fleshed fish

Suan's® Poached Pears

Poached Pears in Scotch Bonnet Pepper Jelly and Red Wine

8 Bosc pears
2 cups red wine
2 Tablespoons fresh lemon juice
½ cup sugar
½ cup Suan's® Scotch Bonnet Pepper Jelly melted over low heat
1 stick cinnamon
zest of lemon
1 vanilla bean.

 

Peel pears without removing stems, placing in a deep saucepan. In saucepan of melted Suan's®  Scotch Bonnet Pepper Jelly, add wine, lemon juice, sugar, cinnamon, lemon zest, vanilla bean and enough water to cover pears, pour over pears and simmer very slowly until just tender 10 to 20 minutes. Remove pears carefully to a serving dish, rapidly boil down liquid to about 1 cup, pour over pears and serve cool to cold topped with whipped cream. These pears will be spicy; you may reduce the “heat” by reducing the jelly in half or increase the “heat” by the amount of jelly used.

Poached pears in Suan’s® Scotch Bonnet Pineapple Cinnamon Jam and White Wine

8 Bosc pears
½ cup Suan’s® Scotch Bonnet Pineapple Cinnamon Jam
1 lemon
1/3 c. cinnamon stick
3 T. black peppercorns
2 c. favorite white wine

Peel pears leaving stem intact, place in heavy sauce pan, add Suan’s® Scotch Bonnet Pineapple Cinnamon Jam, the juice and zest of one lemon, cinnamon stick, peppercorns, and white wine. Add water to make sure pears are covered, if necessary.

Bring to a boil, then reduce to simmer for 10 to 20 minutes until just tender when tested with sharp fork.  Chill in poaching liquid.

Tasteful tip: Combine these pear recipes for a delicious Waldorf salad.  Poaching liquid may be saved for glaze.  Pears can be sliced and served on their own as a salad with a wedge of blue cheese and a dressing made of ½ and ½ sour cream and mayonnaise or whole as an accompaniment to main dishes such as Ham Loaf.

Suan's® glazed meatballs

Melt ½ cup Scotch Bonnet Pepper Jelly, stir in 1 jar of chili sauce while meatballs are being baked as per directions on package, add meatballs to jelly sauce and simmer for 20 minutes. At this point you may cover and refrigerate over night for fuller flavor, reheat the next day, serve on toothpicks as hors d’oeuvre, or as an entrée they are delicious over rice with a green salad.

Suan's Favorite Meatloaf

1  lb. lean ground beef, ¾ cup Old Fashion Rolled Oats, 1 medium onion chopped, 2-3 cloves garlic crushed, 1 egg, ½ cup milk, 1/3 cup grated Parmesan Cheese, healthy dash of Worcestershire Sauce, ½ teaspoon salt, ¼ teaspoon freshly ground pepper. Mix all ingredients well, form into a loaf and place in baking pan. Bake at 350° for 30 minutes, drain off grease and begin glazing with Scotch Bonnet Pepper Jelly Glaze every 15 minutes until meatloaf is done. Serve remaining sauce on side.

Scotch Bonnet Pepper Jelly Glaze for Suan’s Meat Loaf

Cook until soft ½ cup of chopped onion and ¼ cup sweet bell pepper in 1 tablespoon of butter, add ¼ cup Scotch Bonnet Pepper Jelly to melt, add 1 can of stewed tomatoes and 4 cloves of crushed garlic. Simmer until thick, baste meatloaf every 15 minutes.

Suan's® Chicken Roulades

Split chicken breast, pound flat, and spread with Scotch Bonnet Pepper Jelly; add 3 or 4 fresh asparagus spears, grated Swiss cheese, roll together folding under ends of chicken, secure with tooth picks or skewer. Roll in seasoned bread crumbs, in hot skillet which can also be transferred to the oven, add a small amount of oil, brown all sides, ending with split side up. Bake for 20 minutes in 350° oven, serve on a bed of rice.

Suan's® Funeral Chicken and Resurrection Chicken Soup

Funeral Chicken

Using one large roasting chicken, pat dry washed chicken, salt and pepper, insert large quartered onion in cavity, mix together ¼ cup Suan's® Scotch Bonnet Pepper Jelly and ¼ cup Dijon Mustard slather outside of chicken with mixture. Bake at 350° for 45 to 60 minutes or until meat thermometer reads 165°.

Resurrection Chicken Soup

Save meaty carcass and drippings of Funeral Chicken, deglaze baking dish with a small amount of liquid. In a large pot place chicken carcass, liquid, 4 cloves of crushed garlic, add enough water to cover chicken, cover pot and simmer 1-2 hours, strain liquid and save, cool chicken and pick meat from bones and save, discard bones. Pour broth back into large stock pot add chicken, dice 6 stalks of celery with leaves and 6 – 9 carrots, onion from roasted chicken and 1 can diced stewed tomatoes. Simmer until vegetables are tender; add one package frozen noodles cook until done. You may add more vegetables as desired.

Suan's® Pork Loin Chops

Melt Suan's® Scotch Bonnet Pepper Jelly over low heat, brush loin chops with jelly, and roll in your favorite coating crumbs. Brown on both sides in skillet with small amount of oil, bake at 350° for 30 minutes or until done; serve with Suan's® Scotch Bonnet Pepper Jelly on the side.

Suan’s® Stuffed Pork Loin or Chicken Pockets

4-6 Pork loin chops or chicken breasts, legs or thighs
½ c, olive oil
½ c. butter
4 stalks celery, diced (some with leaves)
2 large onion, diced
2 cloves garlic, minced
1 package dressing cubes or stale bread, cubed
¾ c. Suan’s® Scotch Bonnet Sweet Tomato Jam
Chicken broth
1 egg, beaten well
Suan’s® Scotch Bonnet Pepper Jelly for glaze

Add olive oil and butter to hot skillet; add and gently cook celery and onion until soft. Add garlic at end of cooking time. 

Remove from heat and toss with dressing cubes or stale bread, Suan’s® Scotch Bonnet Sweet Tomato Jam and chicken broth to desired moistness. Add beaten egg.

Split ¾ the way through thick pork loin chop to form pocket, and stuff pork loin chops pockets with dressing. (You can use chicken breasts: For skin-on breasts, legs or thighs, carefully slide a sharp knife between skin and flesh and fill with dressing. For skinless breasts, pound until thin and fold breast around dressing to form pocket.)

Secure pocket with toothpicks or tie with kitchen string.  Sear in hot skillet. Leave in same skillet and roast in pre-heated 350-degree oven for 20 to 30 minutes until meat thermometer reaches 170 internal degrees.  For the last 10 minutes, brush with Suan’s® Scotch Bonnet Pepper Jelly to form glaze.

Suan’s® Stuffed Cabbage Leaves

8 large cabbage leaves
1 lb. high-quality ground beef
1 c. cooked brown rice
1/3 c. Suan’s® Scotch Bonnet Sweet Tomato Jam
1 onion, diced
2 cloves garlic, minced
2 T. Suan’s® Scotch Bonnet Pepper Relish with juice
Salt and pepper to taste
1/2 c. Suan’s® Scotch Bonnet Pepper Jelly
2 T. Balsamic vinegar

Wash and dry cabbage leaves. Make a “v” cut to remove thick end of leaf. Set aside. Combine remaining ingredients, and spoon in 1/8 of mixture on each leaf.  Fold in stalk end, roll cabbage leaf, secure with skewers or tie with kitchen twine, place in lightly oiled baking dish with slit side up.  Bake at 350 degrees for 30 minutes. 

Mix Suan’s® Scotch Bonnet Pepper Jelly with Balsamic vinegar and brush over cabbage rolls every 10 minutes while cooking. 

Suan's® Chicken Salad

Grill 2 large chicken breasts; may be blackened and/or glazed with Suan’s® Scotch Bonnet Pepper Jelly before grilling, if desired.  Chill.

Dice 3 to 4 stalks of celery, ½ cup chopped scallions, ¼ cup of Suan’s® Scotch Bonnet Pepper Relish.

Make this your own house specialty by adding all or any combination of:  ½ cup chopped red or green grapes, ½ cup chopped walnuts or pecans halves, ½ cup raisins or dried cranberries.

Dress with equal parts sour cream and mayonnaise, mixed with ¼ teaspoon of any of the following optional seasonings: curry powder, cayenne, or paprika.  Salt, pepper and a sprinkle of sugar to taste. Adjust flavorings to suit.

Suan’s® ham loaf and basting sauce

Ham loaf

1 pound ground ham
2 pounds ground pork
1 ½ cups rolled oats or breadcrumbs
1 onion, chopped
½ cup chopped fresh parsley
2 eggs
1 cup milk
Salt and pepper to taste
Basting Sauce

In a large bowl, combine the ham, pork, oats, onion, parsley, eggs, milk, salt and pepper. Mix well.  Shape into a loaf and place on a baking pan or press into a loaf pan. 

Bake in a preheated 400° oven for 15 to 20 minutes. Drain drippings; reduce the oven temperature to 325°.  Bake an additional 45 minutes, basting with Basting Sauce every 10 minutes.  Serve with Suan’s® Scotch Bonnet Pepper Jelly mixed ½ and ½ with Dijon Mustard.

Basting sauce for ham loaf

1 cup brown sugar
½ cup Suan’s® Scotch Bonnet Pineapple Cinnamon Jam
¼ cup cider vinegar
¼ cup orange juice
1 tablespoon prepared mustard
1 teaspoon grated fresh ginger root
1 teaspoon butter 

Suan’s® pork loin roast

Pork Loin Roast with Suan’s® Scotch Bonnet Pepper Jelly

Pre-heat oven to 450 degrees. 

Sliver 3 to 4 cloves of garlic. Make slices into fatty part of roast and insert slivered garlic into pockets.  Add salt and pepper to taste.  Roast for 20 minutes, remove from oven, reduce heat to 250 degrees and let roast rest for 20 minutes. Return to cooled oven and continue to roast until internal temperature reached 170 degrees. Glaze with Suan’s® Scotch Bonnet Pepper Jelly glaze every 15 minutes for the final hour of roasting. Remove from oven, and let rest 20 minutes before slicing.  Serve with additional Suan’s® Scotch Bonnet Pepper Jelly on the side.

Pork Loin Roast with Suan’s® Scotch Bonnet Pineapple Cinnamon Jam

Preheat oven to 450 degrees

Using damp paper towels wipe down roast, sliver 2 to 4 garlic cloves, make slits in fatty parts of roast forming pockets evenly throughout meat, press garlic into pockets, salt and pepper.  Place roast in preheated oven for 15 minutes, remove from oven and let rest for 20 minutes, reduce heat to 250 degrees, return to oven for 45 to 60 minutes.  Remove from oven and slather on Suan’s® Scotch Bonnet Pineapple Cinnamon Jam, return to oven, repeat every 15 minutes until roast has reached 170 degrees on meat thermometer, remove from oven and let rest in roasting pan 20 minutes, remove from roasting pan and slice to desired thickness. 

Quickly heat drippings in roasting pans and serve on the side.

For added flavor and heat add Suan’s® Scotch Bonnet Flavor Sauce to Suan’s® Scotch Bonnet Pineapple Cinnamon Jam to taste. 

Suan’s® asparagus and cheese omelet

Whether it's breakfast, lunch, or dinner, there is something about an omelette we just love. Try using Suan's® to make your omelettes go from everyday to gourmet! Here, we added Suan's® Scotch Bonnet Flavor Sauce directly to our eggs and finished up with asparagus and Le Gruyere cheese.

In a small bowl, beat 2 eggs with ½ teaspoon cold water, salt and white pepper to taste, set aside.  In a heavy skillet, heat 1 teaspoon each of oil and butter combination and pour in egg mixture.  Lift sides with fork to allow eggs to run under mixture as it sets up. As it does, add 1 to 2 tablespoon grated cheese of your choice and 3 to 4 spears of asparagus.  Gently fold eggs in half.  Remove from skillet and let set a few minutes before serving. Top with Suan's®  Scotch Bonnet Pepper Jelly.

Note: Asparagus should be blanched. Wash spears, break off tough ends, and add to a shallow skillet with just enough water to cover them. Quickly bring water to boil and remove from heat as soon a color turns to bright green – DO NOT OVER COOK. Immediately remove spears from hot water.

Also try:
- Bacon with Suan's® onion preserves
- Roasted peppers with Suan's® pepper relish
- Sundried tomatoes with Suan's® sweet tomato jam
- Mixed veggies and smoked Gouda with Suan's® pepper jelly

Suan’s® roasted spring leg of lamb, beef tenderloin or pork loin

Wipe off lamb with damp paper towel, wash with fresh lemon or lime juice, and pat dry. Make shallow cuts into fat and insert slivered garlic. Salt and pepper to taste. Roast in 450 degree pre-heated oven for 20 minutes. Remove from oven and allow to rest. Reduce temperature to 250 degrees, return to oven and roast until internal temperature reaches 125 degrees for rare and 140 degrees for medium rare.  Remove from oven and allow to rest 20 minutes before slicing.  Serve with Suan’s® Scotch Bonnet Pepper Jelly.

NOTE: For beef tenderloin, roast to an internal temperature of 125 degrees for rare or 140 degrees for medium rare. For pork loin, spread Suan's® Scotch Bonnet Flavor Sauce evenly over loin before roasting and roast to 160 internal degrees.

Scotch Bonnet Southwest Salad

Prepare green salad as desired, top with grilled chicken (glazed with Suan's® Scotch Bonnet Pepper Jelly), Scotch Bonnet Corn, Black Bean, and Avocado Salsa, and dressing of your choice.

Scotch Bonnet Relish, Corn, Black Bean, and Avocado Salsa

1 can black beans, rinsed
1 can corn, rinsed
2 avocados, cubed
2 medium tomatoes, diced
1 small red pepper, diced
1/2 red onion, diced
1 1/2 teaspoons cumin
2 teaspoons Suan's® flavor sauce
Juice from 1 lime
2 tablespoons olive oil
Salt and pepper to taste

Combine all ingredients. Chill, toss and serve as a salad, as a dip or as a topping for a green salad.